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Frozen Lemon Cake
Source: dLife

Frozen lemon-ice cake made with evaporated skim milk and topped with graham cracker crumbs.

Prep Time: 6 hours
Cook Time: 0 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 9 servings
Amount Per Serving
Calories 51.0
Total Carbs 13.5 g
Dietary Fiber 0.1 g
Sugars 11.6 g
Total Fat 1.3 g
Saturated Fat 0.4 g
Unsaturated Fat 0.2 g
Potassium 131.0 mg
Protein 3.4 g
Sodium 64.9 mg
Dietary Exchanges
, 1/2 Milk , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  Milk, evaporated, nonfat/skim
2 each  eggs
1 tsp  grated lemon rind
0 1/2 cup  fresh lemon juice
0.3333 cup  sweetener (sugar substitute)
0 1/4 cup  Cracker Crumbs, graham, plain
  1. Freeze the evaporated skim milk in a 9-inch square baking pan, covered, for about 1 1/2 hours, or until slushy.
  2. Combine the egg yolks, lemon rind, 1/4 cup lemon juice, and sugar substitute. Beat with an electric mixture at medium speed until smooth and set aside.
  3. In a large chilled bowl, combine the partially frozen milk and the egg whites. Beat with chilled beaters until foamy and then add the remaining 1/4 cup lemon juice. Beat until stiff peaks form and then gently fold the yolk mixture into the milk mixture.
  4. Pour the mixture into a baking pan and sprinkle with graham cracker crumbs.
  5. Cover and freeze the cake until firm, roughly 4 hours.
  6. Cut into squares to serve.

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